Allotment treat bars
Macmillan Cancer Support have supplied this delicious recipe via The Living Tree – a registered charity which offers friendship, creative activities & holistic therapies, relevant diet & lifestyle information for anyone with any cancer.
The group visited Hogchester Farm in Dorset last summer as part of our Gardens and Health programme and also have an allotment – this recipe is a treat bar that members make to eat whilst at the allotment, and was developed by a nutritionist from Loving Healthy.
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- Melt the coconut oil in a medium size sauce pan on low to medium heat.
- Mash the pitted dates with a fork and add to the sauce pan together with the nut butter. Stir until it comes together and cook for a few minutes on a low heat.
- Remove from the heat add the pumpkin seeds, puffed rice, quinoa and chopped almonds. Taste and add salt if needed.
- Line an 8 x 10 inch / 15 x 20 cm baking dish with parchment or baking paper and scoop in the batter. Press down with either the palm of your hand or a flat object pressing everything together tightly into an even rectangle.
- Poor the melted chocolate over and use a spatula to distribute evenly. Sprinkle with desiccated coconut and put back into the fridge or freezer until cold and firm. Eat within a few days or the bars can be stored in the freezer, and they will last a few months.
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- 2 tbsp cold pressed coconut oil
- 10 fresh soft medjool dates, pitted
- 1 cup nut butter
- ½ cup pumpkin seed
- ½ cup puffed rice cereal
- ½ cup puffed quinoa
- A handful of raw almonds roughly chopped
- Pinch sea salt
- 150g dark chocolate
- 1/3 cup desiccated coconut (unsweetened)